Hungry is a Mighty Fine Sauce: Recipes & Ramblings From The Belle of All Things Southern Shellie Rushing Tomlinson | Cookbook Review & Giveaway

Hungry is a Mighty Fine Sauce:

Recipes & Ramblings From The Belle of All Things Southern

Shellie Rushing Tomlinson

Storytelling Cookbook

Shellie Rushing Tomlinson, the Belle of All Things Southern, is serving up down-home southern dishes with a healthy side of laugh-out-loud entertainment in Hungry Is a Mighty Fine Sauce. Featuring dozens of tried-and-true recipes complemented by entertaining stories, your hunger--and your craving for humor--are sure to be satisfied! Uncomplicated, delicious recipes including Bodacious Black Bean Salad and Spicy Sausage and Crawfish Spread (125 recipes, to be exact!) fall into categories including Feeding the Funny Farm, Carnivores Are Us, Holidays in Dixie, and Watching the Curves. Eye-catching photos, guaranteed to make your mouth water, are included throughout. . .sure to be a much-appreciated gift or centerpiece on your very own kitchen countertop.

My Thoughts
I'm from a Southern family and there are three things that are universally important to us . . . faith, family, and of course FOOD! In fact those three facets are so interwoven it's hard to see where one begins and another ends. In my opinion there's not much better than Sunday dinners at grandma's house with all the loved ones.
Hungry Is A Mighty Fine Sauce is Shellie Rushing Tomlinson's newest storytelling cookbook that combines all those things except the stories are about her crazies instead of mine. (Trust me that's a good thing!) It was a total delight to get my hands on a copy. Several of the recipes were familiar and the ones that we've tried are quite tasty. 
One of the nicest things is that the stories about friends and family may be unusual but the recipe ingredients are not! In my opinion there's nothing worse than landing on a yummy sounding recipe only to be stumped by some of the ingredients. Never fear! All the ingredients are probably staples in your house and if not I guarantee they are just down the street at your local grocery.
The pictures are beautiful (I think you can almost smell the aroma coming from the dish) and the stories are hysterical. If you have a foodie on your gift giving list this would be the perfect item. It packs a double whamy . . . it's wonderful to look through and read and it's a delicious adventure to cook from. You seriously can't go wrong with this one.
Connect With The Author

www.BelleOfAllThingsSouthern.com

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Now . . . how about a GIVEAWAY?!! Are you a foodie or do you know one? Would you like to give Hungry Is A Mighty Fine Sauce a try? We've partnered with Shellie Rushing Tomlinson to make a way for one of our readers to get their own copy of Hungry Is A Mighty Fine Sauce.

The giveaway is open to U.S. residents and will run through midnight on Wednesday, October 19, 2016. You must be at least 18 years old to enter. The winner will be contacted by email and will have forty-eight hours to claim the prize. If unclaimed, a new winner will be drawn. The winners’ entries will be verified. Please enter the contest using the Giveaway Tools form below. All entries are optional.

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Blueberry Turnovers from Me, Myself, and Pie: Amish Recipes by Sherry Gore

Mmm! Make these tasty fruit turnovers for a nostalgic treat that is sure to take center stage wherever they appear. Be prepared to double the recipe for seconds. These boisterous, tart, juicy pies summon standing ovations everywhere. Bravo! 

—Me, Myself and Pie (pg. 205)

BLUEBERRY TURNOVERS

FOR THE CRUST
1 double recipe pastry pie crust

INGREDIENTS
2 cups fresh or frozen blueberries
1 cup water
3 tablespoons sugar
1 tablespoon plus 1 teaspoon cornstarch
⅛ teaspoon salt
1 tablespoon lemon juice
¼ teaspoon vanilla extract
⅛ teaspoon almond extract

FOR THE FILLING:
In a saucepan, gently cook blueberries in 1 cup water over low heat for a few minutes. Mix sugar, cornstarch, and salt together in a bowl, add to blueberry mixture and cook until thickened. Add lemon juice, vanilla and almond extract. Let cool.

TO ASSEMBLE:
Roll pastry out to even thickness and cut out 8-inch circles. Place several tablespoons of pie filling on one side of each turnover. Fold over and pinch edges closed. Crimp with fork. Place pies on a parchment-paper lined baking sheet. Bake at 450°F for 10 minutes. Turn temperature down to 350° and continue baking for 35-40 minutes, until golden brown.

About The Book

Me, Myself, and Pie is a delicious look at the scrumptious and wholesome pies that are beloved by the Amish community--as well as everyone else who is lucky enough to come across one of these tasty treats! Author Sherry Gore takes you on a culinary journey around Amish communities, highlighting pies that are unique to Amish culture, such as dutch Peaches and Cream Pie, Bob Andy Pie, and Peanut Butter Cream Pie. Sherry also covers all of the latest trends in pie-making form the perennial favorite Whoopie Pies to the modern twist of Pie Pops, to the adorable and easy to make Pies-in-a-Jar.

Interwoven with delicious recipes straight from Sherry's kitchen are stories about her life in the Amish community of Pinecraft, Florida, and her trip to the epicenter of Amish pie, Lancaster County, Pennsylvania, in search of the secret to pie perfection. Learn about Sherry's dedication to her love of pie and her path to professional pie judge, all told with her trademark wit and wisdom.

Filled with practical advice to help you create the perfect flaky crust and mouthwatering filling every time, this book provides you with the know-how to bake pies you would be proud to serve and delighted to eat!

Connect With The Author

www.SherryGore.com

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Tasty Tuesday ~ The New Southwest Cookbook Giveaway!

Welcome to Tasty Tuesdays with Laura from Food Snob St. Louis! Maybe you are looking for some good Christmas gift ideas, and I have a fantastic cookbook giveaway for you today.

There is something inspiring and exciting about opening a new cookbook. It makes me feel like a little kid on Christmas morning who is trying to decide what to play with first - only my dilemma is what to make first. I love how it can mix up a routine week of meals, make me try new ingredients or new ways of using those that are familiar to me. It just fun to watch someone's creativity spark some of my own. This is exactly what happened when I flipped through The New Southwest from Scarletta Bakes. When I think "southwest," I think tacos, enchiladas, quesadillas . . . nothing all that shocking or surprising. A quick look at this cookbook though, made me throw all those ordinary ideas out the window. It is packed with creative, unique combinations of flavors and ingredients with a twist and influence from the American Southwest.

 

 The Food Snob has been begging me for months to make our own salsa rather than buying it from the store (we go through a LOT of salsa and chips here). I had an odd burst of energy/nesting/trying to do anything but think about how I haven't had a baby yet on Saturday morning and decided to make the Sunday Salsa recipe. This involved sweating peppers, which was a new process to me. Scarletta does an excellent job of explaining exactly how this process works and a few options of how to roast and then sweat the peppers. I appreciated this so much. Had she just put "sweat the peppers" in the instructions, I would of been one lost chef. I left out the jalapenos since I wanted a milder salsa, and it turned out fantastic. I can see why she makes a huge batch each Sunday.

 


I have about 20 pages flagged for immediate additions to our weekly menus. I can't wait to dive in more! How would you like your own copy of The New Southwest? Just enter the Rafflecopter entry below. Please not this contest is open to U.S. residents only. One winner will be chosen on November 15th!

 

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If you don't win, you can purchase The New Southwest on Amazon.com, Barnes & Noble and IndieBound